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Pineapple Upside Down Cake

Ingredients:

•½ cup butter
•1 cup packed light brown sugar
•1 (20 ounce) can sliced pineapple
•10 maraschino cherries, halved
•1 cup sifted cake flour
•1 teaspoon baking powder
•¼ teaspoon salt
•4 large eggs
•1 cup white sugar
•1 tablespoon butter, melted
•1 teaspoon almond extract

Directions

Preheat the oven to 325 degrees F (165 degrees C).

Melt 1/2 cup butter over very low heat in a 10-inch heavy skillet with a heat-resistant handle or a cast iron pan. Remove from heat; sprinkle brown sugar evenly into the skillet. Arrange pineapple slices to cover the bottom of the skillet. Distribute cherries around pineapples; set aside.

Sift together flour, baking powder, and salt in a bowl; set aside.

Separate eggs; place whites in a large mixing bowl and yolks in a smaller bowl.

Beat egg whites on medium speed until soft peaks form. Add white sugar gradually, beating well after each addition. Beat until medium-stiff peaks form.

Beat egg yolks at high speed until very thick and yellow. Using a wire whisk or rubber scraper, gently fold egg yolks and flour mixture into whites with an over-and-under motion until blended.

Fold 1 tablespoon melted butter and almond extract into batter, then spread batter evenly over pineapple in the skillet.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Loosen cake edges with a table knife. Cool cake for 5 minutes before inverting it onto a serving plate.  

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